Hey there, I would ofr sure brine the goose! Research a good turkey brine recipe, it will work for your goose as well. The best trick to keeping poultry moist is by brining it for a day or two. It will flavor all of the meat, not just the outside/skin.

I don’t have my recipe in front of me now, but I always use dried apples and cranberries, some sliced oranges, cloves, apple cider, peppercorns, rosemary, sage, thyme, bay leaves, and of course a mixture of salt and water. You want it really salty!

@edepp2010: I turned to Joy of Cooking (for Goose) and America’s Test Kitchen (for Turkey) and adapted both recipes.

Who would’ve known that goose tastes like beef?!?! Crazy.

Anyway, dry brine like a turkey.

Goose is very, very fat. Mine was in flames, according to my FI. Woo hoo, goose flambe. He’s like, you should’ve seen. The oven was on fire!

You wouldn’t really want to use bread as a stuffing because it’s really greasy. So, I diced: peeled/cored apples, carrots, celery, potatoes, onions, sage and filled the goose’s cavity. (This is from Joy of Cooking)

I really recommend a goose or duck over a turkey if you have less mouths to feed.